METHOD OF KIMCHI FERMENTED JUICE

摘要

The ferment juice is storable for long term and the taste and the scent are excellent by inoculating the leuconostoc mesenteroides to sterilised various vegetable's extracted juice with membrane filtration process. The ferment juice is produced as the following steps. (1) Salt down the raw material selected from vegetable or fruit in salt water of 2.0% to 3.0% after selecting carefully, cleaning and washing and after extracted juice filtrating it, centrifugally separate it. (2) Add sugar alcohol and sugar to extracted juice and sterilisation it with membrane filter. (3) After low temperature fermentation for 100 to 120 hours at 8 to 15 after inoculating leuconostoc mesenteroides fungus, aseptic filling it to packaging container.